We are "Before our God, to seek of him a right way for us, and for our little ones... For the hand of our God is upon all them for good that seek him" Ezra 8:21-22
"Seek ye the LORD while he may be found, call ye upon him while he is near." Isaiah 55:6

Saturday, March 06, 2010

I've made this winner twice so far, and had to look up the recipe four times in the process. And there are a number of look-alike recipes out there too, so finding it each time has been quite the adventure - especially when I'm rushing. Hopefully now I'll be able to find it without having to read a dozen recipes until I find the 'right' one.

Black Bean & Couscous SaladServes 8

1 cup uncooked couscous

1¼ cups chicken broth

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime/lemon juice

1 teaspoon red wine vinegar

½ teaspoon ground cumin

8 green onions, chopped (approximately 1 bunch)

1 red bell pepper, seeded and chopped

¼ cup chopped fresh cilantro (use the whole bunch)

1 cup frozen corn kernels, thawed

2 (15 ounce) cans black beans, drained

1 teaspoon salt and ½ teaspoon pepper (or to taste)

Directions:1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Serve with pretty much anything Mexican!

I love that it's so easy to put together. The most time consuming part is chopping the vegetables so even if you start from scratch you can pull this one off in less than 20 minutes.